In a heavy saucepot cover tomatillos and persimmons with cold water. Simmer until both are softened, approx. 20-25 minutes. Drain water, cool and peel skins from both the tomatillos and persimmons. Place both in a blender and add in the lime juice, honey, cumin and extra virgin olive oil. Blend until slightly chunky. Pour into mixing bowl and add salt, parsley and mint. Adjust salt as needed. Once completely cooled, store in airtight container up to 4 days. Enjoy as an accompaniment to lamb, pork, turkey or salmon.